Mississippi Pot Roast

I’ve only driven through Mississippi, but if that state is as good as this pot roast, then I need to plan a trip to visit! The flavors of this roast are absolutely amazing!

Ingredients

  • 4-5lb chuck roast
  • 1 oz ranch packet
  • .87 oz. brown gravy packet
  • 4 tbsp butter, cubed
  • 10 or more pepperoncini peppers
  • 1/4 cup pepperoncini juice
  • Recipe

    Season the roast with salt and pepper on both sides. In a large skillet on high heat, sear 2-3 minutes on both sides. (Searing first is optional.) Transfer the roast to a Crockpot, and add the ranch and brown gravy packets, butter, peppers, and pepper juice. Cover and cook on low for 8-10 hours or high 6-7. Shred with two forks in the slow cooker, discarding any fat pieces as necessary. Serve over potatoes or your favorite pasta or rice.

    Approximate Nutrition Information for 6oz beef and 1/4 cup au jus (fat removed) (makes about 10 servings): 245 calories, 12g fat, 0g carbs, 33g protein

    leave a reply

    your email address will not be published . required fields are marked
    guest
    Recipe Rating
    0 Comments
    Inline Feedbacks
    View all comments

    Tools You Can Use

    I’ve only driven through Mississippi, but if that state is as good as this pot roast, then I need to plan a trip to visit! The flavors of this roast are absolutely amazing!